Ingredients:
 

• 16 arbol chilis
• 16 garlic cloves
• 4 medium white onions
• 4 sprigs of thyme (leaves only)
• 12 cloves
• 4 cups orange juice
• 4 cups pineapple juice
• 4 tbsp. black pepper
• 4 tbsp dry oregano
• 4 tbsp cumin
• 6 tbsp paprika
• 9 tbsp salt
• 4 cups apple cider vinegar
• 2 tbsp tomato paste
• 4 tbsp chipotle peppers in adobo
• 2 boneless pork shoulders

 
Tomatillo Avocado Salsa
Ingredients:
 

• 10 tomatillos
• 1 ripe avocado
• Juice of 1 lime
• ¼ bunch cilantro
• ¼ white onion
• 2 serrano peppers
• 1 tbsp olive oil
• 4 garlic cloves
• salt and pepper to the pepper to taste

 
Garnishes Ingredients:
 

• ½ pineapple
• 3 scallions

 
Process:
 

• Slice pork shoulders ½ inch thick slices
• Place on deep bowl set aside.
• Blend all ingredients from marinade, pour over pork shoulder slices, and make sure all pork is evenly covered.
• Cover and refrigerate over night or for 24 hours.
• After marinating place contents of bowl in deep baking pan and cover.
• Preheat oven to 400, and bake for 3 hours or until pork is tender.
• Remove pork from juices and let it cool down. Set juices aside.
• Once pork has cooled, dice into ½ inch cubes.
• Preheat frying pan, toss in 8oz. of cubed pork along with 2 oz. of remaining juice, until it is hot and ready to serve.
• Warm corn tortillas on grill or stovetop
• Once warm, fill tacos with pork, and garnish with grilled diced pineapple, scallion, cilantro leaves, and top with tomatillo salsa

 
For Salsa: Process
 

• Wash tomatillos, cilantro, and peppers in cold water
• Blend with remaining ingredients until smooth.

 
For Garnishes: Process
 

• Peel pineapple
• Remove center and slice into ½ inch thick slices
• Grill 30 seconds each side, and set aside to cool.
• Once cool dice into 1/2 inch cubes.
• Marinate scallions in olive oil, lime juice, salt and pepper and grill for 1 minute
• Set aside with pineapple